My F&W
quick save (...)

Tastemaker - Up in Smoke | Stonington Sea Products

Richard Penfold has been smoking for years, and his habit has finally paid off. Trained in Scotland, where he taught smoking and filleting at North Atlantic Fisheries College, Penfold packed his family off to Stonington, Maine, with a mission to spread the word on proper smoking techniques. The smoker Penfold swears by is the Innes Walker kiln, designed by an elderly Scottish woman named Kate Walker. The kiln produces a vertical airflow that Penfold says is ideal for creating flavor and texture. Those qualities are evident in his outstanding line of smoked foods, Stonington Sea Products, made using mostly the local catch from the waters off the coast of Maine. Our current favorites? Finnan Haddie (haddock), Bay of Fundy salmon and rope-cultured Blue Hill Bay mussels, which Penfold flavors with a delicious tomato-based salsa or a honey-Dijon mustard sauce ($7 for an 8-ounce jar of mussels in sauce; 888-402-2729).
—Monica F. Forrestall

Published February 2003


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.